Oma Vermont Washed Rind cow Milk Cheese

Description

Sebastian and Dan Von Trapp (yes, related to those Von Trapps!) have a small herd of mixed-breed cows in the Mad River Valley of Vermont. The brothers craft their cheese several times a week, and then work closely with the Cellars at Jasper Hill to age their raw milk cheese to 60-75 days. "Oma" is German for "grandmother," and the cheese is named after Sebastian and Dan's Oma, Erica Von Trapp, who started the family farm over 50 years ago.

Oma is a washed-rind, cow's milk cheese with lovely, silky texture. It has fast become a staff and customer favorite at Formaggio Kitchen, and for good reason: it's buttery, rich, funky, tangy, and addictive. Try it with some of our house-made pâté de campagne and a few cornichons on the side.

More Information
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Region

Vermont

Country of Origin

United States

Cheese Type

Washed Rind

Type of Milk

Cow

Flavor Profile

Medium-strong

Care & Use
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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).